Green and brown stir-fry
I made dinner last night – one of my standard green and brown noodle stir-fries. Rice noodles, with garlic tofu, green beans, bok choy, onion and garlic (lots and lots, some slivered, some finely chopped), flavoured with light and dark soy sauce, cracked black pepper and a drizzle of sesame oil right at the end (all ‘flavourings’ done to taste, no measurements).
It’s been a university non-teaching week, which means I haven’t had to teach class. But I haven’t had much of a chance to take a break – I’ve been snowed under with assignments to mark and of course, my usual chapter-I’m-working-on is screaming to be finished. Next Thursday, I have my official meeting with the Dean to discuss my progress and schedule for completion. Unless anything unexpected, catastrophic and beyond my control happens, I’m still on schedule to have my thesis finished as planned in mid-February next year. Fingers crossed – no tragedies and no distractions. Or have I jinxed myself by saying that? But then maybe I’ve un-jinxed the jinx by recognising the jinx in the first place. Hahahahaaaa. I’m just mucking around.